Tempeh bites

A contemporary dish aiming to optimise tempeh's texture and flavour, initially inspired by tempe orek and taco. Cubed tempeh is boiled using coconut water to dry, then stir-fried with shallots, chili peppers, lemongrass, and bayleaf, mushroom sauce, soy sauce, as well as grated coconut sugar and sweet soy sauce for caramelised glaze. At the base is a crunchy blue corn tortilla topped with creamy guacamole. The tempeh layer is topped with fresh salsa and salted green chili paste (sambal). The combination is meant to create as 'full' as possible flavour and texture profiles. Imagine a round flavour firework exploding in your mouth.